It's only 29 days until my favorite holiday...Thanksgiving! I know. It's not even Halloween yet, but if you haven't figured it out by now, I'm a huge planner. I love Thanksgiving.
The smell of turkey roasting in the oven. The parade Thanksgiving morning. The pumpkin...usually my only excuse to eat pumpkin pie during the year since no one really likes it except for my oldest daughter and I!
I really like to try new things for holidays; however, my extended family crave the old favorites. So though I may make one or two new things for them to try this year, I decided that my daily "guinea pigs" (a.k.a. my hubby, kids and some close friends) will get to try my new experiments a little early this year.
That way, YOU all get some new recipes to make for your dinner table and I get to enjoy my Thanksgiving without having to photograph anything new the day of so I can devote my energy towards my guests.
Over the next two weeks, I'll be posting some great new additions you can make for your family this Thanksgiving and to start you off, I made these Pumpkin & Brie Mini Quiche. These were fantastic and would make a wonderful appetizer.
How do you make Pumpkin and Brie Mini Quiche?
Gently roll out the dough so that it's uniform in thickness; then cut out small circles using a shot glass or small mouthed glass. You want to make sure it fits in a nonstick mini muffin tin. You may need to do re-roll the dough several times.
Spray a nonstick mini muffin tin generously with cooking spray and place each circle in each section of a and press down along the bottom and sides. I us a mini tart shaper. In a medium sized bowl, whisk together the eggs, heavy cream, pumpkin, sage and Pecorino Romano Cheese.
Add a small piece of Brie to each shell in the mini muffin tin; then add the egg mixture on top until it reaches the top of each muffin tin. I found it easier to add the egg mixture to a measuring cup and pour it in that way.
If you want to prepare these Pumpkin and Brie Mini Quiche ahead of time, bake them the day or night before, allow them to cool, and refrigerate them. Then place them on a baking sheet before you're ready to serve and heat them in a 350-degree F oven the next day for about 5-10 minutes.
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Pumpkin and Brie Mini Quiche
Ingredients
- 1 refrigerated pie crust
- 3 large eggs
- ¾ cup heavy cream
- ¼ cup pumpkin puree
- 2 teaspoons chopped fresh sage
- 1 tablespoon grated pecorino romano cheese
- 2 ounces brie cheese (cut into 24 small pieces)
- cooking spray
Instructions
- Preheat oven to 350 degrees F.
- Gently roll out the dough so that it's uniform in thickness; then cut out small circles using a shot glass or small mouthed glass (you want to make sure it fits in a nonstick mini muffin tin). You may need to do re-roll the dough several times.
- Spray a nonstick mini muffin tin generously with cooking spray and place each circle in each section of a and press down along the bottom and sides with a mini tart shaper.
- In a medium sized bowl, whisk together the eggs, heavy cream, pumpkin, sage and Pecorino Romano Cheese.
- Add a small piece of Brie to each shell in the mini muffin tin; then add the egg mixture on top until it reaches the top of each muffin tin. (I found it easier to add the egg mixture to a measuring cup and pour it in that way).
- Place the muffin tin in the oven and bake 15-20 minutes or until the egg mixture puffs up and is lightly brown. Remove from oven and serve while hot. If needed, use a plastic knife to help loosen the quiche from the pan.
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Kirsten says
Carrie,
You are brilliant--I never thought to use a shot glass and my tart shaper stick (now that the kids no longer use it as a wand or club). I want to stuff those little gems with beets, though, because beets are on my brain and in my crisper. I can imagine that the pumpkin and brie make a lovely combination.
Thanks!
Carrie Farias says
Oh beets would be fabulous in this dish as well Kirsten
Mary Beth says
Thank you for this recipe! They were a huge hit. I took them for a wine get together and am planning on making them for Thanksgiving they were so good. I had a few problems that I need some help with though. How did you get so many out of 1 pie crust. What size is a tart shaper? I used a small glass and just made them bigger. I had a hard time with them sticking to my pan, probably because of pre cooking the crusts. How can I prevent this? Or do I just need to take the crusts out and re grease? I pre baked the crusts for the 5 min then baked the quiche for 20 but I didn't think that the crusts were done enough. Did you roll the dough to make it thinner?
Thank you.
carrieexpktchn@optonline.net says
Hi Mary Beth, I'm so glad you stopped by to let me know. I actually was about the update the directions as I recently made a similar recipe again (coming next week). I found that I didn't need to parbake the crust before filling it with the egg so I have updated these instructions. In the post if you click on the word "tart shaper" it will show you which one I use. I did have to roll the dough out a few times to get that many quiche and I used a shot glass for the round circle to fit into a nonstick MINI muffin tin. You will get less if you use a regular sized muffin tin. I also sprayed the muffin tin generously with cooking spray before putting the crust into the pan and used a plastic knife to help ease out the quiche so they wouldn't get stuck. I hope this helps and I'm glad you enjoyed the recipe!